This Delicious Lamb Biryani is one of my favorite Biryanis since it’s not loaded with raisins and nuts, pretty plain and simple.
Course Main Meal
Keyword lamb biryani
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
For lamb marinade
190gm lamb with bone
1 ½teaspooncumin powder
¼teaspoonred chili powder
1dry red chili
¼teaspoonblack pepper powder
Juice of one lime
For the rice
1 ½cupbasmati ricewashed and soaked
3whole green cardamom
7 - 8cupswater to boil the rice
Caramelizing the onion
For the lamb
Marinate the lamb in all marinade ingredients, mix well, cover, and keep aside for 30 minutes to an hour.
Transfer the lamb with the marinade to a pressure cooker. Cook for 15 minutes, there will be water from the lamb and yogurt, the water released should cover the lamb, if it didn't then add enough water to almost cover the lamb.
Cover the pressure cooker, and let it cook on high heat until you hear the first whistle. Reduce the heat to medium or number 3, let it cook for 20 minutes. Do not open the pressure cooker until all the steam is released.
(You can cook the lamb in a pan. Cover and cook on medium heat for one and half to two hours. Keep checking and stirring occasionally and add water if needed.)
For the rice
Wash the rice and soak for 30 minutes.
In a pan, add water and rice spices, let it come to a boil.
Add the rice, and let it boil for 9 minutes. Drain immediately.
For the caramelized onion
Fry the onion in the butter and olive oil, until it is brown in color. When brown add the water and let it boil until half the water is evaporated, add the turmeric. Turn off heat and keep aside.
Assembling the Biryani
Add 1/4 of the rice to the bottom of a pan, add the lamb with a ¼ cup from the sauce.
Add half the caramelized onion on top of the lamb.
Add the rest of the rice on top of the lamb, add the rest of caramelized onion on the rice.
Cover the pan tightly, and let it cook on lowest heat for 15 minutes.
Turn off heat. After 10 minutes and by using a large spoon gently mix the rice and the lamb.